Vegan Bagels

Combine the water (1.5 cup) and brown sugar (1 tbsp) in a small bowl. Sprinkle active dry yeast (2.25 tsp) on top and let it rest until foamy (8-10 minutes). Start 9m timer

Whisk the bread flour (4.25 cup) and sea salt (1.5 tsp) in a large bowl. Stir in the yeast mixture with a spatula. Transfer dough to a lightly floured countertop.

Knead dough for 7-9 minutes until smooth and elastic, adding more flour if sticky or wetting hands if dry. Start 8m timer

Lightly oil the bowl, return dough, cover with plastic wrap, and let rise in a warm spot for 60-90 minutes until doubled. Start 75m timer

Line an extra-large baking sheet with parchment paper, spray with [cooking spray], and set aside.

Punch down dough, divide into 8 pieces. Shape each into a tight ball by cupping your hand and moving it in a circular motion.

With lightly oiled hands, press thumbs and pointer fingers through the center of each dough ball, stretching to create a 2-inch hole.

Place shaped bagels on the prepared baking sheet(s) with 1-2 inches of space. Cover and let rest for 15 minutes. Gently stretch holes again if they shrink. Start 15m timer

Preheat oven to 220 °C (425 °F) while bagels rest.

Bring water (10 cup) and brown sugar (3 tbsp) to a boil in a large pot. Boil bagels 2-3 at a time for 30 seconds per side. Remove with a slotted spatula to the baking sheet, good side up, ensuring water drains. Immediately sprinkle with desired [everything bagel seasoning], [poppy seeds], or [sesame seeds], gently pressing them to stick.

Bake for 18-22 minutes until golden brown, rotating pans halfway. Transfer to a cooling rack for 10-15 minutes. Start 20m timer